This beef stew is a great make ahead, one-pot meal! Taking the time up front to make a thick gravy makes this stew rich and delicious, you will not be disappointed! You can also use chuck or rump roast roast for the stew and if you can get your hands on some grass fed beef all the better. Grass fed beef is rich in anti-inflammatory and heart-healthy omega-3 fatty acids and CLAs. It is also free from added hormones and antibiotics found in conventionally raised animal products. #onepotmeal #beef
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 teaspoon sweet paprika, plus more for garnish
Kosher salt and freshly ground black pepper
⅓ cup gluten free flour, plus more for coating
3 avocado olive oil
1 pound small white potatoes, halved
3 medium carrots, cut into 1-inch chunks
1 medium onion, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups beef bone broth or a good quality bone broth like Kettle and Fire
3 sprigs fresh thyme
½ cup loosely packed parsley leaves, chopped
Toss the beef with the paprika, 1½ teaspoons salt and ½ teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more.
Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the gluten free flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
Season with salt and pepper and stir in the parsley.
Serve the stew in bowls with a sprinkle of paprika.